Summer salad for winter

2 servings
1 hour 30 min

We will cook two liter cans of lettuce and, accordingly, the ingredients are all indicated at the rate of two liter cans. We sterilize the cans and lids in advance. We take any number of cucumbers, tomatoes, zucchini and bell peppers to fill the jars to the top. You can add more onions at will. The ratio of vegetables is also at your discretion. All vegetables are well mine under running water and dry. We throw one bay leaf and a couple of peas of allspice black pepper into each jar at the bottom. Also, we will put several pieces of carrots in each jar for decoration and two cloves of garlic. Peel and cut the carrots as desired with a flower. Peel the garlic from the husks and cut each clove into small plates. Toss the chopped garlic and a piece of carrots to the bottom of the cans. Next, we will lay vegetables in layers. We lay out the cucumber with the first layer. Cucumbers for salad can be used overripe and large. Cut the cucumber in half, then cut each half into pieces. After the cucumbers there is a layer of bell pepper. Cut the pepper in half, remove the middle with the seeds and cut into 1 cm pieces proportionate to the cucumber. We put pepper in a jar. We place several carrot flowers on the sides of the jars. Put the tomatoes cut into half rings in the next layer. It is advisable not to put tomatoes in the last layer so that they do not creep when we pour hot marinade over the salad. Lay out the courgette with the last layer, peeled and cut into a large cube. We compress the salad with a spoon. There should be no voids in the jar. Bream the marinade. For one liter can, we will use about 300 ml of water. Add 1 tbsp. spoon of salt, 4 tbsp. spoons of sugar, bring to a boil, stirring. After boiling, add
1. 5 tbsp. spoons of vinegar 9%. In each jar, pour 2 tbsp. spoons of aromatic vegetable oil and pour hot marinade over the salad. Immediately cover the cans with sterilized lids. We put a towel on the bottom of a large saucepan and put our jars of salad. Pour water up to the shoulders of the cans and put sterilize for 30 minutes. Then we twist the cans, turn the lid down and wrap until completely cooled. Enjoy your meal!